I do agree that Matt has a few good points. I donít know that much about starters as of this date, but I am willing to learn and do experiments. I am not ready to can the idea at the present time.
I know your ideas about the MR-138 were a suggestion and I appreciated your suggestion.
I might have to look into the other starters or go a different route. I wonít know that until I have tried different experiments.
I also hope I have all my hair and sanity when I am finished with these experiments. I can believe there were times you almost came close to pulling out your hair regarding starters.
I am only beginning to understand them.
The temperatures at market are coming down more now in our area. Today it was only 72 degrees F at market. Winter will be a different story.
I read this article a little while ago and thought just how hard Anthony Mangieri must have worked to help this man to learn to make his pizza. Of course Anthony Mangieri was a paid consultant to help make Undiciís pizza. I read in another article about how they tried out recipes for dough over 100 times, before they got it right.http://www.brianpaschnj.com/20091124-best-pizza-new-jersey/
I donít know where the other article is now, but it said how many times Anthony Mangieri and
Undiciís owner, Victor Rallo tried to make a special pizza for Undiciís.
I sure am not Anthony Mangieri or anything close to him, but will try to see what I can achieve.
I am one determined bugger too, and wonít give up very easily. I can understand this approach with the Ischia starter might now be the best way to go about making a better crust flavor and it might not work out. I did have many problems with the preferment Lehmann dough when I first started out with it, but learned how to control the issues with that dough.